Rack of lamb

You do fine on the Brexit threads WhiteWave!
?

Sorry, back to the lamb ....

Of course you didn't Whitewave
I have a much thicker skin than that?

You need some fat or it will be too dry. You can trim before or after cooking - depending on taste. I trim mine a bit, then score and rub in whatever takes my fancy - often shove bits of garlic and rosemary in, then take off what seems too much when it's on my plate.
I think you need to trim off the skin / membrane, then you my find it cooks more evenly.

No ? heavens above!! We shop as we wish.

annesixty I hope I haven’t bothered you over a couple of cutlets?? it wasn’t intentional.

I’m always getting into hot water. I’m not very good at explaining myself I think.
Sorry.

Just class me as a philistine.?
M&S just up the road, so easy.

I think tbh it depends on the rack really. If you get yours from M&S they are very refined if you know what I mean.
I get mine from an organic farmer so they are not prepared in any sense so quite a lot of meat/fat.

30 mins seems far too long, sorry.

I don't marinate at all.
Just cook very briefly in a medium hot oven.
No coating just lightly oil and s&p.
With top quality meat like rack, the simpler the better.

Sounds the same recipe? Except I don’t marinate. Can’t remember where I got it.

Interesting. The recipe I use is herbs, garlic and oil, marinated overnight the hot oven 15 mins and then cooler oven for 15 mins, rest for 15 minutes.

Searing seems the way forward.

I often cook it.

I use a garlic and herb coating. I think you could use any herbs you fancy tbh, but my favourite is the three - parsley, thyme and rosemary which I chop with the garlic crushed in.

I sear the meat s+p then coat the roast. We like our meat quite pink, but it is a matter of taste. 180c 15- 30 mins cover with foil if getting too brown.

Absolutely love rack of lamb.
I have always bought it from M&S and have followed the instructions to the letter.
Not at all fatty and delicious.